Whole cut up chicken (or various chicken pieces) skin removed

1/2 onion, chopped (or get it already chopped in produce)

1 pint mushrooms or more, sliced

1 can chicken broth

1 can diced Italian tomatoes

1/2 cup red wine (I use the Sutter Home cabernet little 4 pack plastic bottles for cooking)

2 teaspoon balsalmic vinegar

a little dried basil (about 1 teaspoon)

a little dried oregano (about 1 teaspoon)

1 1/2 teaspoons sea salt

1 teaspoon pepper

1/4 teaspoon nutmeg

2 tablespoons tomato paste (but you may not use it!)

olive oil Pam or spray

Pecorino Romano cheese (don’t forget, you should have freshly grated in fridge!)

Brown chicken in olive oil Pam stovetop (put a little salt on it) . Spray inside of crockpot with Pam or use a crockpot liner and then put onion and mushrooms in crockpot.  Put browned chicken on top of that and then add all other ingredients (just dump them all in!) Cook on low for 8 hours.  When finished serve (in a bowl)chicken on top of pasta (I like over Ronzoni Smart Taste linguini) If the broth is too watery then add a bit of tomato paste. Add the broth to chicken and pasta and top with LOTS of grated cheese!

Salad: You should have your salad already crisping in fridge and use Aug. 24 salad dressing (which I hope you know by heart or have added your own twist to it!)